But their cheese counter rivals some of the best in America. I was on business in Ann Arbor recently, and I got to see first-hand the bounty they offer. They have a nice array of cheeses from around the world, although I was expecting to see more
Hooligan, which is only one of the many different varieties of cheese made at the farm, is a treat for all the senses. A stinky washed-rind cheese with a delicious mushroomy flavor, it comes in wheels that are
This week's Village Voice offers a nice little profile of Anne Saxelby, new independent cheeesemonger on the New York City block. Ms. Saxelby opened Saxelby Cheese about a month ago in a corner of the Lower East Side's Essex Market formerly occupied by a dumpling purveyor. Choice quote from the article:
The Federation of Jewish Communities of the CIS is reporting today that the Ukrainian Kashrut Committee plans to release two new kosher cheeses for Shavuot, a Jewish holiday traditionally celebrated by eating lots of dairy products. The two cheeses, Delikatesnaya Brynza and Bolgarskaya Brynza, are Balkan-style sheep's milk cheeses, similar to Quark in both texture and manufacture. Delikatesnaya Brynza is packed along with olives in a hot marinade,
The Curd Nation is vast, but not so vast that the Internet can't help bring its citizens together in fresh and unexpected ways. Enter, BeaverCheese.org, a site that takes its name from Monty Python's Cheese Shop sketch, and which is devoted to exploring and reviewing the 43 cheese varieties mentioned in the sketch. However, this goal might well be futile, since one of the cheeses John Cleese asks for in the sketch is Venezuelan Beaver Cheese. But not to worry, the folks behind BeaverCheese.org are "still looking for the real thing."
Curdnerds got a nice mention in this week's Time Out New York magazine (which hits the street today) in an article about the growing interest in artisanal cheese, especially among people in their 20s and 30s. Thanks so much to Time Out for the coverage!
There a couple of factual errors in the article though. I am definitely amazed and intrigued by what Michael Claypool and Sasha Davies are doing over at Cheesebyhand.com, but to say that they inspired me to start this blog is not true. (I do however own one of the t-shirts that they sell over there.) It's also a bit misleading to say
Cheese is a gastronomic incarnation of human resourcefulness, an example of our unique abilities to plan, to perfect and to persevere. It not only stimulates our senses, it also connects us to one another in the finely woven web of history. It connects us to that first person who was brave enough to eat the milk that curdled in his satchel made of goat-stomach. It connects us to the monks in Europe who channeled their devotion to God into the process of distilling and preserving the elemental mammalian nourishment: milk. It also connects us, in ways we can't begin to imagine, to those who are at the fringes of our society.
In the latest newsletter published by the New England Cheesemaking Supply Company, there is a link to a letter they received from a man who has managed to make cheese in his jail cell, even without the use of rennet or starter bacteria. The milk he uses is limited to the pasteurized, homogenized
L. monocytogenes is usually killed off in the process of pasteurization, and is often cited as one of the reasons why consuming raw dairy is deemed unsafe. However, as in this case, it is still possible for listeria infection to occur in
However, as excited as I am about browsing the cheese counter at this new branch, I will probably stay away from the place for at least six months. Anybody who's familiar with Brooklyn knows that Red Hook is very poorly served by the subway. Add to that the fact that you're going to want to buy many more things than you could possible carry in your arms, a car is pretty much mandatory here. Then again, driving anywhere in Brooklyn is
You may remember that at the end of January, I blogged about three homemade (kosher!) Gruyère-style cheeses that were aging in my mini-fridge. The second-oldest of the three, made on January 17th, 2006, had too much rennet in it, which I assumed would make the cheese more bitter after a long period of aging. Normally this cheese is supposed to be aged for 5 months, but I decided to try it sooner than that, to make sure it wouldn't get too bitter.
I tried it at about the three month mark, and while it wasn't bitter, it also wasn't very flavorful either. The subtle flavor that it did have was good, but it was just too weak. I decided to try it again at the four month mark, which is around now. The flavor has definitely improved greatly, with the